Easy Kimchi Noodles

Easy Kimchi Noodles

Just a moment please...

Serves 4-6.
Prep Time
Cook Time
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These noodles are surprisingly flavorful for how easy they are! The key is a quick kimchi mix packed with orange zest and just enough spice!


8 ounces rice or soba noodles
2 teaspoons sesame oil
1 cucumber, chopped
1 carrot, grated
1 cup cherry tomatoes, halved
6 radishes, chopped
3 scallions, chopped
Sesame seeds, garnish

Kimchi Dressing:

1 cup mild or spicy kimchi
2 tablespoons kimchi juice
1 tablespoon fresh minced ginger
1 tablespoon gochujang
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon fish sauce
1 orange, zest
2 tablespoons orange juice
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Helpful Equipment

food processor


  1. In a small food processor, add all the dressing ingredients, pulse until it’s in a coarse paste. Remove and set aside.
  2. Cook rice or soba noodles according to package (I prefer a medium width rice noodle). Then drain the noodles and rinse with cold water. Toss with sesame oil to prevent sticking.
  3. Chop all the veggies and toppings.
  4. Add cooked noodles to a big bowl and toss well with the dressing mixture.
  5. Add 1/2 or 3/4 of the veggies (not sesame seeds or scallions) to the noodles and stir well to combine. Store noodles in the fridge until serving.
  6. To finish noodles top with rest of veggies, sesame seeds, and scallions.

Season noodles with soy sauce, chili garlic sauce, or sriracha to your tastes.

Loosely adapted from a NY Times recipe.